Foods by "High Fiber" category| Page 18

Spiced Beef Stew with Carrots and Mint

Marinated Tempeh Stir Fry with Broccoli and Red Bell Pepper

SAUTEED TUSCAN KALE

Fried Blackberry Pies

Sicilian Spinach Sauté

Pancetta Roast Chicken with Walnut Stuffing

Author: Alex Palermo

Salsa de Chile Morita

Author: Bernardo Bukantz

Caramelized Tomato Salad with San Simón Cheese

Author: José Andrés

Spice Roasted Chickpeas

Author: Molly Stevens

Rib Eye Steaks with Garbanzo and Green Bean Salad

Author: Bon Appétit Test Kitchen

Veal, Carrot and Chestnut Ragoût

Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan

Author: Jeanne Thiel Kelley

Mushroom Medley with Spinach, Ginger and Soy

Bulgur Risotto with Peas and Asparagus

Broccoli and Chicken Salad with Lemon Dressing

Crunchy Turnip, Apple, and Brussels Sprout Slaw

Author: Claire Saffitz

Sweet Potato and Poblano Salad with Honey and Rosemary

Author: Fred Thompson

Edamame Fried Rice

Author: Lucy Danziger

Skillet Greens with Cumin and Tomatoes

Author: Molly Stevens

Gorgonzola Polenta

Author: Jill Silverman Hough

Grilled Shrimp Satay with Peaches and Bok Choy

Author: Bon Appétit Test Kitchen

Grilled Squid on Spinach, Red Pepper, and Mango Salad

Carrot Purée with Ginger and Orange

Sesame Broccoli Salad

Author: Alice Colin

Persimmon Ice Cream

Author: Amelia Saltsman

Potato Gratin with Porcini Mushrooms and Mascarpone Cheese

Author: Michael Lomonaco

Bison and Red Wine Shepherd's Pie

Author: Bruce Aidells

Homemade Fresh Chorizo

Malaysian Beef Curry

If you don't have a slow cooker, use a covered Dutch oven; cook the curry in a 325°F oven until the beef is tender, about 2 hours, adding 1/2 cup water if the stew is dry.

Author: Ivy Manning

Barramundi Fillets with Roasted Sweet Potatoes and Brussels Sprout Chips

Like kale chips but smaller, separated Brussels sprout leaves get crisp when tossed in oil and roasted in the oven.

Author: Molly Stevens

Fettuccine with Wild Mushroom Sauce

Author: David Downie

Zucchini with Raisins and Pine Nuts

Author: Elisabeth Rozin

Stir Fried Asparagus and Snake Beans With Chile Jam and Lime Leaves

Fish sauce and dried shrimp flavor the sweet, spicy, and bright chile jam used to glaze this side dish with deeply savory notes. Glossy Makrut lime leaves bring a citrusy, floral aroma and taste-and look...

Author: Martin Boetz

Cranberry and Wild Blueberry Pie

Author: Jeanne Kelley

Chocolate Stout Layer Cake with Chocolate Frosting

Author: Bruce Aidells

Blood Orange Polenta Upside Down Cake with Whipped Crème Fraîche

Author: Karen DeMasco

Broccoli with Wild Mushrooms

Author: Rick Rodgers

Roasted Salmon with Rhubarb and Red Cabbage

Author: Lora Zarubin

Cauliflower Soup with Pecorino Romano and Truffle Oil

Author: Carolynn Angle

Chopped Veggie Salad with Watermelon and Feta Cheese

Author: Rozanne Gold

Garnet Yams with Blis Maple Syrup and Maple Sugar Streusel

Author: Nancy Oakes

English Pea Purée

Author: Suzanne Goin

Peach and Blackberry Cobbler With Crystallized Ginger

A fragrant peach and berry filling is topped with slightly crunchy, gingery biscuits. You'll notice that the biscuits contain grated hardboiled egg yolk: It adds some body.

Author: Claudia Fleming